Fresh
Salmon Fritters with Lemon Mayonnaise (dairy)
makes 30 small fritters
2 ½ pounds salmon fillet, skin and bones removed
2 eggs
¼ cup creamy Italian dressing
2 cups low fat milk
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1/8 teaspoon white pepper
oil for frying
Cut the salmon into 4 pieces for faster cooking. Place in
a large skillet with ¼ cup white vinegar and enough boiling
water to come halfway up the side of the salmon. Cover and
simmer 10-15 minutes or until salmon is opaque when flakes
are separated. Drain and cool. Separate flakes with a fork
and set aside.
In a large bowl, whisk eggs, dressing and milk. Beat in
flour, baking powder, salt and pepper. Gently stir salmon
into batter. Heat about 1/8th inch oil in a large
deep, preferable non-stick skillet over medium high heat.
Slip two tablespoons mixture for each fritter into the hot
oil. Flatten slightly with the back of a spoon. Fry 2-3
minutes until underside is nicely browned. Flip over and
cook 3 minutes longer until other side is golden. Drain on
paper towels.
To freeze: Cool thoroughly before arranging on a baking
sheet. Separate layers with wax paper. Cover tightly with
aluminum foil. Label and freeze. To reheat: thaw and bake in
preheated 375F oven for 10-15 minutes until heated through.
Approx. nutrients per fritter: calories – 142 protein
– 9g carbohydrates – 7g
Fat – 8g cholesterol – 37mg sodium – 187mg
Lemon
Mayonnaise (pareve)
makes about 1 ¾ cups
1 ½ cups mayonnaise
juice and grated rind of 1 large lemon
1 tablespoon finely chopped parsley
In a small bowl, whisk mayonnaise with lemon juice,
grated lemon rind and parsley. Refrigerate in covered
container until ready to serve.
Approx. nutrients per tablespoon: calories – 86 protein
– 0g carbohydrates – 0g fat – 10g cholesterol – 6mg
sodium - 69mg
